Ingredients

• 4 skinless, boneless chicken breast halves
• 4 ounces Dijon mustard
• ¼ cup teriyaki sauce
• ¼ cup bacon bits
• ½ cup grated Parmesan cheese

Directions

• Step 1Preheat oven to 400 degrees F (200 degrees C).
• Step 2Place chicken in a 9×13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
• Step 3Bake at 400 degrees F (200 degrees C) for 30 minutes.

Ingredients

Decrease Serving6Increase ServingAdjustOriginal recipe yields 6 servingsIngredient Checklist

• ⅓ cup grated Parmesan cheese
• ¼ teaspoon Italian seasoning
• 6 skinless, boneless chicken breasts
• ¼ cup chopped green onions
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• ½ cup skim milk
• ½ (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped pimento peppers

Directions

Instructions Checklist

• Step 1Preheat oven to 350 degrees F (175 degrees C).
• Step 2In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
• Step 3In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

ingredients

• 1 tablespoon oil
• 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/4 cup oil packed sundried tomatoes, chopped
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

directions

1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Add chopped spinach to the sauce.